Aqui fica a receita: http://www.jamieoliver.com/recipes/pasta-recipes/beautiful-courgette-carbonara
Mas como eu não queria ser destronada, fiz um Creme Brullé que estava divinal. Aqui vai a receita que encontrei na net: http://www.jamieoliver.com/recipes/member-recipes/The%20best%20Cr%E8me%20Br%FBl%E9e%20you%20have%20ever%20had!/2963
Ingredients6 extra large egg yolks 375 ml thickened cream1 vanilla pod or extract (a few drops)80 g sugar6 tbsp soft, brown sugar 6 ramekin or souffle dishes
Method1. Place the cream and vanilla pods with seeds – which have been scraped out by splitting the pod in half lengthways with a small knife – into a pan and bring to the boil2.Whisk the eggs and sugar until the mixture is creamy and white3.Strain the cream straight onto the egg and sugar and mix well. 4.Allow to cool slightly and for the bubbles to subside and transfer into a jug as this makes life easier for pouring. Fill the dishes to only three quarters full5.Place in an oven tray and carefully pour in boiling water to reach up to about halfway on the outside of the dishes. Then place in a pre-heated oven of 130°C 6.Cook for about 30 minutes or until the custards have only just set. If the custards are colouring too quickly or bubbling, turn the oven down immediately 7.Remove from the oven and take them out of the water. Then place them on a cold tray 8.Allow to cool and refrigerate for anything up to a day. An hour or so before you are going to serve them spread half a tablespoon of soft, brown sugar (with no lumps) on top of each and clean away from the edges of the dishes using your thumb 9.Place on a tray under a moderate grill and watch all the time to ensure the sugar doesn’t burn. After about 3 minutes you will see the sugar start to change colour and slightly caramelise
10. Allow to cool slightly and then pop into the fridge until you are ready to serve them
Mal posso esperar pela próxima!
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